Called lollipop kale, this is supposedly a cross between Russian red kale and conventional Brussels sprouts. So they're bluish-purple little loose, open 2" heads about the size of brussels sprouts. They're not widely grown yet, but given the popularity of kale-related greens lately, surely it's only a matter of time before something that new, tiny and wonderful shows up everywhere.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

I tried finding these when I put in my kales, spinach, chard earlier this year. It seems they are difficult to grow and take up much time of ground space, making them less than an ideal crop, profit wise. Some growers have said you have to baby them to get them started. We just have to wait and see how they do. I think chefs in San Francisco are using them. They are grown in Salinas right now. Will have to check again with one of the organic growers to see if they are going to try their luck with them.

Peter May wrote:I grew curly Kale all over the winter - its still growing. Lovely plant, looks attractive, keeps growing when everything else died or was eaten by bugs, you cut off leaves to cook and new ones appear.

It has everything going for it except I don't like its taste and neither do the rest of the family ...

That's the trouble with kale.....we know it is very healthy for us....grows well, look pretty, but oh my, that taste. I keep trying different kale and different ways to grow them. Now, I am perusing the gardening catalogs I get for one that says, "everyone loves it".

Peter May wrote:I grew curly Kale all over the winter - its still growing. Lovely plant, looks attractive, keeps growing when everything else died or was eaten by bugs, you cut off leaves to cook and new ones appear.

It has everything going for it except I don't like its taste and neither do the rest of the family ...

The darker and sharper the green, the more estrogen it contains. Maybe it's a man thing? (But then the whole of the Netherlands goes nuts, men included, when the new season's kale comes in, so that doesn't exactly explain it.)

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Maybe you just don't like kale. I find it very delicious, quickly sauteed with salt and olive oil or any finishing vinegar. Hard to go wrong with such fresh crisp deep green flavors. I pretty much like all greens, but find kale much friendlier than the aggressive mustard greens or less vibrant collards. Chard is an easy winner and I like the silky texture, but the flavor can be a bit plain, as with spinach. Now that I think about it, kale is the perfect middle ground with plenty of flavor but nothing too funky or difficult. Others obviously feel differently.

This may be linked to a given person's sensitivity to bitterness. We love kale, and my favorite preparation is something learned from a former student from Kenya: chop the kale leaves and dice a firm tomato. Sauté both in a neutral oil (we use grapeseed or canola) until the tomato has "liquified" and the kale has wilted. Dress with lemon juice to taste. It's got a lovely, earthy flavor and an appealing texture.

Say, speaking of international treatments, friends in Holland used to buy a bag of kale and throw it in the freezer for later use in a stamppot or saute. They believed that freezing sweetened it somehow, though I never tested the difference.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Our local farm (where I get my CSA) has a winter greenhouse and grows all manner of kale. I use it as soon as I get it (which means the day it is picked), and it is still sweet, not bitter. It either ends up in soup (or a curry) or as chips.

There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.

I usually get lacinato kale and don't find it to be terribly bitter. It's usually sauteed and either thrown into some sort of stewed dish or served as a side. My wife also makes kale chips on a regular basis and we all love them.

Peter May wrote:I grew curly Kale all over the winter - its still growing. Lovely plant, looks attractive, keeps growing when everything else died or was eaten by bugs, you cut off leaves to cook and new ones appear.

It has everything going for it except I don't like its taste and neither do the rest of the family ...

Peter, somewhere on this forum is a recipe for "Beans and Greens soup" this is provided compliments of Howie Hart. Actually it works with most any green leafy vegetable, but I particularly like it with Kale or a mix of kale and spinach. Search it out and try it!